Scrape the chocolate and cook it in the milk in a
milk saucepan for three minutes ; take it off the fire
and let it cool. Beat yolks and whites of eggs sepa-
rately ; work in the yolks first, and then the whites,
which must have been beaten to a snow.
Give the mould, or souffle case, a thin coating of
butter ; pour in the chocolate mixture, and bake for
about twenty minutes in a moderate oven. The
souffle ought to rise above the edge of the case.
Macaroons, or ratafias, may be substituted for
chocolate. Coffee may be used ; or a flavouring of
vanille, or orange-flower water. If only flavourings,
then a little potato flour will be required.
Ginger Souffle.
\ lb. potato flour ;
\ lb. butter ;
3 ozs. powdered sugar;
^ lb. preserved ginger ;
The peel of one lemon.
Let the mixture first warm over the stove, stirring
till quite smooth, and adding one pint of milk.✪ Chocolate Souffle
Separate the yolks and whites of six eggs, mix
in the yolks one by one ; the whites beat all together
to a stiff froth, fill the souffle case. Bake for about
twenty minutes, and serve before it falls.
Steamed Souffld.
I oz. butter, i oz. fine potato flour, 3 yolks, 4
whites of egg, i gill of milk, i dessert-spoonful of castor
suGfar✪ Steamed Souffle.
368 SOUFFLES.
Melt the butter in a stewpan, taking care it does
not burn or discolour ; add the flour, and mix well
over the fire ; add the milk and sugar.
Take it off the fire and stir in the three yolks sepa-
rately, and then the four whites beaten to a very stiff
froth.
Have ready a buttered tin mould with a piece of
buttered paper tied round it. Pour in the mixture,
cover with a buttered paper, and steam for three-
quarters of an hour.
Turn out of the mould, and serve with a sauce
made with marmalade and sherrv.
Souffle a la Paysanne.
Make a puree of apples, and another of chestnuts,
stir a little cream into the chestnut puree, place the
apples at the bottom of a shallow dish, then the chest-
nuts, cover with meringue✪ Souffle a la Paysanne and bake in the oven till
the meringue is a fawn colour.
Lemon Sponge.
8 yolks of eggs, well beaten ;
6 lemons' juice ;
4 lemons' rinds ;
\ lb. powdered sugar ;
\ oz. isinglass dissolved in a teacup of water.✪ Lemon Sponge
Mix well and warm in a stewpan till it thickens ;
pour into custard glasses, and let it cool.
The whites must be beaten separately, and treated
as the yolks, omitting the isinglass. There will be one
FRIAR'S OMELETTE. 369
set of custard-glasses with yellow sponge, and another
set with white sponge.
Friar's Omelette.
Make a marmalade, or puree, with apples or
rhubarb ; stir in powdered biscuit, or rusk, or bread-
crumbs which have been sprinkled with butter and
dried. Fill a shallow dish, bake in the oven, turn out
and serve on a napkin, with biscuit crumbs sprinkled
over.
Two eggs stirred in are an improvement.✪ Friar's Omelette
If fruit is scarce, an excellent dish can be made
by using an equal quantity of fruit and tapioca made
with water. The tapioca must be stewed in w^ater
till it is a jelly, and then mixed with the fruit.
Raspberry and Rusk Tart.
(American Recipe.)
Line a china dish with sponge rusks, fill till three-
parts full with raspberries, and powdered sugar to taste.
Fill up the dish with cornflower custard✪ Raspberry and Rusk Tart ; bake for a
short time, and sprinkle the top with powdered sponge
rusks before sending up. This may be eaten hot or
cold.
Page 148 · 7 recipe records on this page
Presented as published in 1882. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Scrape the chocolate and cook it in the milk in a milk saucepan for three minutes ; take it off the fire and let it cool. Beat yolks and whites of eggs separately ; work in the yolks first, and then the whites, which must have been beaten to a snow.
Give the mould, or souffle case, a thin coating of butter ; pour in the chocolate mixture, and bake for about twenty minutes in a moderate oven. The souffle ought to rise above the edge of the case.
Macaroons, or ratafias, may be substituted for chocolate. Coffee may be used ; or a flavouring of vanille, or orange-flower water. If only flavourings, then a little potato flour will be required.
Ginger Souffle.
\ lb. potato flour ; \ lb. butter ; 3 ozs. powdered sugar; ^ lb. preserved ginger ; The peel of one lemon.
Let the mixture first warm over the stove, stirring till quite smooth, and adding one pint of milk.
Separate the yolks and whites of six eggs, mix in the yolks one by one ; the whites beat all together to a stiff froth, fill the souffle case. Bake for about twenty minutes, and serve before it falls.
Steamed Souffld.
I oz. butter, i oz. fine potato flour, 3 yolks, 4 whites of egg, i gill of milk, i dessert-spoonful of castor sugar.
Melt the butter in a stewpan, taking care it does not burn or discolour ; add the flour, and mix well over the fire ; add the milk and sugar.
Take it off the fire and stir in the three yolks separately, and then the four whites beaten to a very stiff froth.
Have ready a buttered tin mould with a piece of buttered paper tied round it. Pour in the mixture, cover with a buttered paper, and steam for three-quarters of an hour.
Turn out of the mould, and serve with a sauce made with marmalade and sherrv.
Souffle a la Paysanne.
Make a puree of apples, and another of chestnuts, stir a little cream into the chestnut puree, place the apples at the bottom of a shallow dish, then the chestnuts, cover with meringue and bake in the oven till the meringue is a fawn colour.
Lemon Sponge.
8 yolks of eggs, well beaten ;
6 lemons' juice ;
4 lemons' rinds ;
\ lb. powdered sugar ;
\ oz. isinglass dissolved in a teacup of water.
Mix well and warm in a stewpan till it thickens ; pour into custard glasses, and let it cool.
The whites must be beaten separately, and treated as the yolks, omitting the isinglass. There will be one
FRIAR'S OMELETTE. 369
set of custard-glasses with yellow sponge, and another set with white sponge.
Friar's Omelette.
Make a marmalade, or puree, with apples or rhubarb ; stir in powdered biscuit, or rusk, or breadcrumbs which have been sprinkled with butter and dried. Fill a shallow dish, bake in the oven, turn out and serve on a napkin, with biscuit crumbs sprinkled over.
Two eggs stirred in are an improvement.
If fruit is scarce, an excellent dish can be made by using an equal quantity of fruit and tapioca made with water. The tapioca must be stewed in w^ater till it is a jelly, and then mixed with the fruit.
Raspberry and Rusk Tart.
(American Recipe.)
Line a china dish with sponge rusks, fill till threeparts full with raspberries, and powdered sugar to taste. Fill up the dish with cornflower custard ; bake for a short time, and sprinkle the top with powdered sponge rusks before sending up. This may be eaten hot or cold.
Records on this page
Chocolate SouffleGinger SouffleSteamed SouffleSouffle a la PaysanneLemon SpongeFriar's OmeletteRaspberry and Rusk Tart